STUFFED GRAPE LEAVES / WARAK ENAB (QATAR)

Steps:

• For the filling, mix together a fresh collection of rinsed but raw rice, tomatoes, green onion, mint, parsley, olive oil, salt and pepper.
• Most recipes have you cook the rice ahead of time, but I found some that use raw rice and I love how it eliminates several steps and dirty dishes.
• Now all you need to do is wiggle those stubborn grape leaves out of the jar and begin wrapping them up.
• To do so, place leaf backside up and place a small spoonful of filling by the stem end.
• Begin to roll the leaf from the stem end. After about one roll, fold in the left and right sides.
• Continue rolling. You don't need to make them super tight because the rice needs room to expand as it absorbs the liquid.
• Add potato slices to bottom of pot.
• Add the grape leaves. Stack them tightly together, making one neat layer on top of another.
• Next, top with tomato slices.
• Pour on the olive oil and any juices at the bottom of the bowl that held the rice.
• Cover with a plate to keep the grape leaves from floating and unrolling, then top off with a lid.
• Simmer gently for about one hour.
• This will allow the potatoes at the bottom of the pot to get a nice crust.
• Add the lemon juice and cook an additional hour (or to taste).You are looking for the rice to be tender inside of the grape leaves. Cut one open to check.
• I've seen several recipes that cook them for upwards of three hours, so don't despair if yours needs longer.
• Arrange them on a plate.
• Pile some of the lemony potatoes in the center.
• Garnish with the cooked and sliced tomatoes, as well as a few olives.